Corn Chowder
I do a quick version usually. Proper corn chowder requires fresh corn on the cob and all that, and it's ambrosia. My typical soup is not as good, but edible. I use turkey or chicken stock, a few potatoes cut in small cubes, maybe a bit of carrot and celery, a sauteed onion. Simmer until the potatoes are tender. Puree. Add a can of corn or cut fresh corn (with its milk).
Simmer a few minutes. Serve. If the corn is salted, don't salt the soup until you've simmered the corn in it for at least 10 minutes.
--Sylvia